Serves 4

Ingredients

Sorbet

250g pear puree

50g sugar

250ml water

1 leaf gelatine

½ bunch basil

 

Nougat ganache

120g nougat

35ml cream

25g butter

 

Hazelnut shortcrust pastry

150g hazelnut meal

150g flour

200g sugar

100g butter

1 egg yolk

 

Cranberry jelly

700ml cranberry juice

50g sugar

50ml lemon juice

400ml cranberry juice

3 dessert spoon spice

3 leaf gelatine

5g agar-agar

 

Pesto

1 bunch basil

50g sugar

25g toasted pine nuts

100ml olive oil

 

Coffee mousse

1 egg yolk

1 whole egg

30g sugar

140ml coffee cream

1 leaf gelatine

250g cream, beaten

 

Nougat mousse

40g nougat

100g white chocolate

1 whole egg

10g sugar

1.5 leaf gelatine

250g cream, beaten

 

Coffee brittle

20g isomalt

20g sugar

40g coffee beans

 

Chocolate biscuit

130g butter

130g sugar dust

6 egg yolks

130g dark couverture

6 egg whites

130g sugar flour

 

Pear matt

½l pear juice, including juice from 2 granny smith apples

50g sugar

10cl pear liquor

1 vanilla pod

6 pears

6g agar-agar

 

Sugar brittle

25g sugar

50g glucose

50ml water

25g butter

25g dark couverture

 

Hazelnut brittle

Basil cress

 

Method

Sorbet

Soak the gelatine in cold water. Then dissolve in a little water and mash everything together with the basil leaves. Then put it into the ice machine.

 

Nougat ganache

Heat the ingredients in a saucepan, dissolve and mix. Then fill in a piping bag and use as needed.

 

Hazelnut shortcrust pastry

Knead all the ingredients to a smooth dough and bake in the oven at 170°C for 15 minutes.

 

Cranberry jelly

Reduce 700ml cranberry juice to 150ml. Caramelise the sugar, pour in the lemon juice and reduce to 60ml. Add 400ml cranberry juice and dessert spice. Dissolve gelatine in the liquid and stir in agar-agar.

 

Pesto

Mix all ingredients and pass through a fine sieve.

 

Coffee mousse

Beat eggs and sugar until frothy, then add the coffee cream. Stir in gelatine and fold in the whipped cream at the end.

 

Nougat mousse

Melt nougat and white chocolate in a saucepan and stir gently. Beat the eggs and sugar until frothy, then let the nougat-chocolate liquid run into it. Add gelatine and fold in the whipped cream at the end.

 

Coffee brittle

Caramelise isomalt and sugar, then add coffee beans. Let cool and chop finely.

 

Chocolate biscuit

Beat butter and icing sugar until frothy, then add 6 egg yolks and the melted chocolate. Beat egg whites with sugar and fold into the mixture, then add the flour. Bake at 180°C for about 12-15 minutes.

 

Pear matt

Cook the sugar to caramel, deglaze with the liquor, fill with juice and add vanilla. Let it reduce, then bind with agar-agar. Add the peeled, quartered and grated pears and cook until soft. Pour out flat on a sheet and refrigerate.

 

Sugar brittle

Caramelise sugar and glucose and add water. Melt butter and chocolate gently, stir and add to the glucose mixture. Let cool and then chop in the chopper, then bake at 160°C for 10 minutes.